Use a 5 litre or larger Duromatic pressure cooker without the trivet. Remove only the soiled outer layer of the onion as the brown skin will improve the colour of the stock. Place all the ingredients into the pan and bring to the boil without the lid, skimming off any froth which rises to the top.

Close the lid and bring pressure to the 1st red ring. Adjust the heat to maintain this pressure for 45 minutes. Remove pan from the heat and allow the pressure to reduce naturally – Please refer to the instruction manual.

Strain the stock through a sieve and allow to cool. Cover and refrigerate immediately it has stopped steaming. Remove any fat from the surface when cold. Refrigerate for up to three days or freeze for up to 2 months. Thaw in the refrigerator.

CHICKEN STOCK

Cooking Time: 30 mins

Notes
Use this recipe for Turkey, Duck and Game. Normally discarded portions such as the neck, wing tips and bones can be used, otherwise use a cheap portion such as the leg or drumstick.

Ingredients

2 lb (1kg) chicken drumsticks

2 medium onions, peeled and sliced

2 medium carrots, roughly sliced

2 celery stalks in 2" (6cm) lengths

4 parsley sprigs

1 bay leaf

1 blade of mace

10 whole peppercorns

1 teaspoon salt

2 pints (1litre) water

Preparation

Use a 5 litre or larger Duromatic pressure cooker without the trivet. Add all ingredients and bring to the boil without the lid, skimming off any froth which rises to the top.

Close the lid and bring the pressure to the 1st red ring. Adjust the heat to maintain this pressure for 30 minutes. Remove from heat and allow the pressure to reduce naturally – please refer to the instruction manual.

Strain the stock and allow to cool. Cover and refrigerate as soon as it has stopped steaming. Refrigerate for up to 2 days or freeze for up to 2 months. Thaw in the refrigerator.

VEGETABLE STOCK

Cooking Time: 25 mins

Ingredients

1 tablespoon vegetable oil

2 courgettes in 2" (6cm) lengths

2 garlic cloves, crushed

1 small sweet potato, peeled and cubed

1 large leek, chopped

1 bay leaf

2 medium carrots, chopped

½ teaspoon dried tarragon

3 celery stalks in 1" (3cm) lengths

1 teaspoon dried thyme

4 parsley sprigs

1 teaspoon salt

juice of ½ lemon

10 whole peppercorns

2 pints (1 litre) water

¼ teaspoon fennel seeds

2 tomatoes, chopped

1 blade of mace

Preparation

Using a 5 litre or larger Duromatic pressure cooker, heat the oil and add the garlic, leek, carrots and celery. Sauté for three minutes. Add all other ingredients and stir well.

Close the lid and bring the pressure to the 1st red ring. Adjust the heat to maintain this pressure for 25 minutes.

Preparation1. Peel and halve onions then cut into thin slices. Melt the butter in the base of a 3 litre or larger duromatic pressure cooker, add the onions and sauté until softened but not browned. Add the beef and chicken stock.
2. Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 4 minutes. Remove the pan from the heat and reduce the pressure using the quick release method – please refer to the instruction manual.
3. Season to taste with salt and pepper. Add the sherry and parsley. Serve with slices of French bread sprinkled with cheese and toasted under the grill.

Melt butter in the base of a 5 litre or larger pressure cooker and sauté the carrot and celery until just beginning to soften. Add the rice and stock.

Close the lid and bring pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 6 minutes. Remove the pan from the heat and reduce the pressure using the quick release method - please refer to the instruction manual.

Add the chutney and milk, then liquidise the soup. Return it to the rinsed pan and re-heat. Serve sprinkled with chopped parsley.

Melt butter in a 5 litre or larger Duromatic pressure cooker, add onion and bacon and sauté for 2 minutes. Add parsnips, pears and celery and sauté for 2 minutes more. Add curry powder, turmeric and sauté for one minute. Add the stock and stir well.

Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 6 minutes. Remove the pan from the heat and allow the pressure to release naturally - please refer to the instruction manual.

Cool slightly then liquidise or sieve the soup. Season to taste, re-heat and serve garnished with watercress or parsley.

Melt the butter in the base of a 5 litre or larger Duromatic pressure cooker and sauté the leeks and onions until softened. Add ground coriander and stock.

Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 4 minutes. Remove the pan from the heat and reduce the pressure using the quick release method - please refer to the instruction manual.

Season to taste. Add the honey. Cool slightly then liquidise or sieve the soup. Re-heat and serve sprinkled with fresh coriander or parsley.

Melt the butter in the base of a 5 litre or larger Duromatic pressure cooker. Add the onions and celery and sauté for 5 minutes. De-seed and chop the green peppers, reserving ¼ of one pepper for garnish. Add the garlic and peppers to the pan and sauté for one minute. Add the stock and stir well.

Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 15 minutes. Reduce the pressure using the quick release method - please refer to the instruction manual.

Cool slightly then liquidise or sieve the soup. Return to the rinsed pan. Finally, chop the reserved green pepper, add to the soup and re-heat.

Use a 5 litre Duromatic pressure cooker or larger. Put pumpkin, carrots, onions and stock into the pan and stir well.

Close the lid and bring pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 6 minutes. Remove the pan from the heat and reduce pressure using the quick release method - please refer to the instruction manual.

Cool slightly then liquidise or sieve the soup. Return to the rinsed pan. Add the tomatoes, basil, seasoning and cream and re-heat. Serve garnished with fresh basil or parsley.